Savor the season with FVCC’s Culinary Institute of Montana
Daily Inter Lake | Daily Inter-Lake | UPDATED 1 month, 2 weeks AGO
The Culinary Institute of Montana at Flathead Community College invites the public to indulge in exceptional culinary experiences while supporting the next generation of chefs.
In November, culinary students present a menu inspired by some of the most influential chefs based on the East and West coasts under the guidance of institute lead chef, Andy Blanton.
On Nov. 7, an East Coast Evening features dishes inspired by Daniel Humm’s plant-forward innovation and Marcus Samuelsson’s global flavors.
On Nov. 21, celebrate Alice Waters’ farm-to-table philosophy and David Kinch’s precise cuisine in a West Coast Evening.
Each dinner is $145 per person, including wine pairings and will start at 6 p.m.
Leading up to Thanksgiving, the institute is taking pre-orders for handmade apple-cranberry, pumpkin and pecan pies. Pies are $35 each, or $95 for all three. Pickup will be from 12 to 5:30 p.m. Nov. 25 and from 10 a.m. to noon or 1 to 4 p.m. Nov. 26.
On Dec. 12, a festive and elegant à la carte holiday dinner is planned with multiple seatings available at 5, 5:30, 7 and 7:30 p.m. Cost is $225 per person.
Seating is limited. Dinner tickets and pre-order pies online at fvcc.edu/culinary.
All proceeds support culinary student learning.
The Culinary Institute of Montana at Flathead Community College has planned three dining experiences in November and December and will be making Thanksgiving pies available for pre-order. (Courtesy photo)